Boondi Raita Recipe

Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made of. Serve it with biryanis or with rotis and a side dish – it is the perfect way to wrap up your meal.

Boondi Raita

What is boondi?

Boondi is derived from the Hindi word boond which means droplet. It is called that rightfully so since boondis are tiny, crispy, hollow droplets made from chickpea flour (Besan). Boondis come in two varieties – a sweet version (used to make laddoos) and a savory version which is what Boondi raitas are made from.

How to make boondi

To make boondis, chickpea flour is mixed with water to form a batter. For the savory version, salt, and a tiny bit of chili powder would be added to the mix and for the sweet one, saffron is used to get that pretty golden yellow color. This batter is then passed through a perforated ladle held over hot oil. The perforated ladle allows the batter to fall in the oil like droplets. It is then deep-fried till they are crispy. Sweet boondis involve an additional step of soaking the boondis in sugar syrup to sweeten them.

Boondi

Storebought boondi – which kind to buy?

While you can make boondi at home, most folks rely on the store bought version to make boondi raita at home. You’ll find two versions of savory boondi – a plain one (lightly salted) and masala boondi. Most folks prefer the plain one in their raita but you can always mix it up by using the masala one – make sure to adjust your spices accordingly.

Note – Make sure to buy boondi within a few months of its manufacture date. They start to smell/taste a bit weird if it is older than 6 months.

How to make boondi raita

If using plain boondi, soak it in warm water for about 5 minutes and then squeeze them gently to remove the water.

Add the squeezed boondi to the yogurt mixture. Mix well.

Refrigerate for an hour. Serve chilled.

Testers notes

Milk is added to reduce the sourness of the yogurt and also to dilute it.

Soaking the boondi in warm water does two things – removes oil from the boondi and also, softens it. If you like boondi raita with a bit of crunch, do not soak the boondis in water. Just add them directly to the yogurt and mix well. This step is usually done only for plain boondis and not for masala ones.

Variations

You can use masala or khara (spicy) boondi instead of plain boondi. Masala boondi is already spicy so make sure to reduce the amount of chili powder accordingly.

Replace chaat masala with black salt. Don’t use both – it is an overkill.

Use fresh mint leaves instead of dried ones.

Boondi raita recipe

Check out a few more raita recipe ideas to go with your Indian meals below or click here to find a list of ten raita recipes – some classics, a few new, and some with a twist.

Cucumber raita recipe – This delicious mix made from grated cucumber and yogurt is our favorite raita to pair with any Indian meal.

Pineapple raita– Eat it as a dessert or pair it with biryanis – it tastes delicious either way.

Onion raita – If you have been craving some Indian raita to go with your biryani, then this recipe is for you. Make it with ingredients that you have at home and in less than 5 minutes. It is the perfect way to finish off a delicious Indian meal.

Mango raita– If you love mangoes, then this mango raita recipe has your name written all over it. Enjoy it as a dessert or as a side dish along with a spicy Indian meal.

Mint Raita – This refreshing yogurt-based dip made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes.

Boondi Raita Recipe

Boondi raita - crispy chickpea flour balls soaked in spice-infused creamy yogurt, that's what this delicious boondi raita is made of. Serve it with biryanis or with rotis and a side dish - it is the perfect way to wrap up your meal.

Instructions

Follow this step for plain boondi only - Soak the boondi in warm water for about 5 minutes and then squeeze them gently to remove the water.

Add boondi along with finely chopped cilantro to the yogurt mixture. Mix well.

Refrigerate for an hour. Serve chilled.

Notes

Testers notes

Milk is added to reduce the sourness of the yogurt and also to dilute it.

Soaking the boondi in warm water does two things - removes oil from the boondi and also, softens it. If you like boondi raita with a bit of crunch, do not soak the boondis in water. Just add them directly to the yogurt and mix well. This step is usually done only for plain boondis and not for masala ones.

Variations

You can use masala or khara (spicy) boondi instead of plain boondi. If using Masala/spicy boondi make sure to reduce the amount of chili powder accordingly.

Replace chaat masala with black salt. Don't use both - it is an overkill.

Use fresh mint leaves instead of dried ones.

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Hello and Namaste!

Hi! I am Anu - former Project Manager, now full time blogger. I show busy moms how to cook healthy and delicious meals with just a few basic ingredients. Find exciting and easy Indian inspired recipes here that will inspire you to cook at home. Read More…

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